Morpho-Physiological Evaluation of Solanum betaceum Cav. In Vitro Cloned Plants: A Comparison of Different Micropropagation Methods [PDF]
Plants, 2023 Tamarillo (Solanum betaceum Cav.) is a subtropical solanaceous tree with increasing agronomic interest due to its nutritious edible fruits. Growing demand for tamarillo plants and fruits requires optimization of existing propagation methods and scaled-up
Mariana Correia +5 more
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Mediated Transformation of Tamarillo (Solanum betaceum) Callus Cell Suspension Cultures: A Novel Platform for Biotechnological Applications [PDF]
PlantsSolanum betaceum Cav. (tamarillo) has a strong biotechnological potential given the ease of obtaining cell lines from it that can be genetically transformed. However, genetic transformation of tamarillo cell suspension cultures has not yet been described.
Ricardo Ferraz +4 more
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Averrhoa carambola L., Cyphomandra betacea, Myrciaria dubia as a Source of Bioactive Compounds of Antioxidant Properties [PDF]
Foods, 2023 Natural bioactive compounds play an important role in the prevention of various diseases. The exotic fruits Averrhoa carambola L. (star fruit), Cyphomandra betacea (tamarillo) and Myrciaria dubia (camu-camu) can be valuable sources of phytochemicals with
Dariusz Nowak +3 more
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Interaction between Bovine Serum Albumin in Fresh Milk Cream and Encapsulated and Non-Encapsulated Polyphenols of Tamarillo [PDF]
Antioxidants, 2023 The fortification of dairy products with polyphenols is known to deliver additional health benefits. However, interactions between polyphenols may form complexes and cause a loss of functionality overall.
Chen Liu +3 more
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Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions [PDF]
Food Chemistry, 2015 Tamarillo (Solanum betaceum Cav.) is an underutilised fruit in Malaysia. The fruit, however, contains good proportions of soluble fibre, protein, starch, anthocyanins and carotenoids. Amongst the fruits, only tamarillo mesocarp contains both polar (anthocyanins) and non-polar (carotenoids) pigments.
Noranizan M A +2 more
exaly +3 more sources
Tamarillo (Solanum betaceum Cav.) wastes and by-products: Bioactive composition and health benefits [PDF]
HeliyonIntroduction: During processing, a large amount of by-products is produced from tamarillo fruits in the form of stalks, outer skins, and pomace (residual seeds and inner skins).
Allien Monique Rosa Machado +3 more
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Simultaneous Quantification of Organic Acids in Tamarillo (Solanum betaceum) and Untargeted Chemotyping Using Methyl Chloroformate Derivatisation and GC-MS [PDF]
Molecules, 2022 Sixteen organic acids were quantified in peel and pulp of Amber, Laird’s Large and Mulligan cultivars of tamarillo using GC-MS. Fourteen of these compounds had not previously been quantified in tamarillo.
Chris Pook +2 more
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Food Chemistry AdvancesThe phytochemical composition in three different varieties of tamarillo (yellow, red, and purple) cultivated in Northeast India was analysed. The pulp showed good amount of protein, fat, and crude fiber, and the pH and TSS of the tamarillos ranged from 3.
Charu Mahanta, Shubham Rohilla
exaly +3 more sources
Type I Arabinogalactan and Methyl-Esterified Homogalacturonan Polysaccharides from Tamarillo (Solanum betaceum cav.) Fruit Pulp Ameliorate DSS-Induced Ulcerative Colitis [PDF]
PharmaceuticalsBackground: Inflammatory bowel diseases, such as ulcerative colitis and Crohn’s disease, affect the gastrointestinal tract. Treatment aims to induce remission and relieve symptoms but may fail or cause side effects.
Lara Luisa Valerio de Mello Braga +11 more
doaj +2 more sources
Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (Solanum betaceum Cav.) [PDF]
Foods, 2020 Amber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS ...
Tung Thanh Diep +3 more
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