Results 21 to 30 of about 84,199 (130)

Antioxidative and Anticholinesterase Activity of Cyphomandra betacea Fruit

The Scientific World Journal, Volume 2013, Issue 1, 2013., 2013
Cyphomandra betacea is one of the underutilized fruits which can be found in tropical and subtropical countries. This study was conducted to determine the antioxidant activity and phytochemical contents in different parts (i.e., flesh and peel) of the fruits.
Siti Hawa Ali Hassan, Mohd Fadzelly Abu Bakar, O. I. Aruoma, A. Ferrante   +3 more
wiley   +1 more source

Effect of Tamarillo Juice Consumption on Hemoglobin Levels and Wound Healing in Patients with Diabetic Foot Ulcers

MEDICA (International Medical Scientific Journal)
Anemia is a common but often overlooked complication in patients with diabetic foot ulcers (DFUs), and reduced hemoglobin levels are associated with delayed wound healing and adverse clinical outcomes. This study aimed to evaluate the effect of tamarillo (Solanum betaceum) juice consumption on hemoglobin levels and wound healing in patients with ...
Dafrosia Darmi Manggasa, Agusrianto Agusrianto, Raden Bagus Bambang Hermanto, Darent Aditya Nasario Hermanto   +3 more
openaire   +1 more source

Ready‐to‐Use Jackfruit Pulp Packaged in Retort Pouch: Deterioration Kinetics and Principal Component Analysis‐Mediated Selection of Quality Product

Future Postharvest and Food, Volume 3, Issue 1, Page 36-49, March 2026.
ABSTRACT Unveiling the performance of retort‐processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort‐processed ripe jackfruit pulp that has garnered scanty or nil reports.
Dipom Saikia, Deepanshu Kansal, Madhumita Barooah, Bhabesh Deka, Abhijit Borah, Moloya Gogoi, Manashi Das Purkayastha   +6 more
wiley   +1 more source

The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing

BioMed Research International, Volume 2004, Issue 5, Page 248-252, 2004., 2004
This study examined the effects of freezing, storage, and cabinet drying on the anthocyanin content and antioxidant activity of blueberries (Vaccinium corymbosum L). Fresh samples were stored for two weeks at 5∘C while frozen samples were kept for up to three months at −20∘C. There were two drying treatments, one including osmotic pretreatment followed
Virachnee Lohachoompol, George Srzednicki, John Craske   +2 more
wiley   +1 more source

Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum

Journal of Research in Pharmacy
This study aimed to examine changes in physical and chemical properties, bioactive components, and antimicrobial and antioxidant activities in tamarillo fruit juice fermented by Lactobacillus plantarum. Tamarillo fruit juice was fermented for 96 hours. The total microbial, titrated acid and pH were tested during fermentation every 6 hours.
Marlia Singgih, Elin Julianti, Tri Suciati, Istiyati Inayah   +3 more
openaire   +1 more source

From Local Biodiversity to Global Food Security: Antioxidant Evidence of Unconventional Edible Plants (2020–2025)

Journal of Food Process Engineering, Volume 49, Issue 2, February 2026.
This scoping review (2020–2025) compiles validated evidence on the antioxidant potential of unconventional edible plants (PANCs). Thirty species showed high phenolic content and strong radical‐scavenging activity, reinforcing their role as natural antioxidants and sustainable alternatives to synthetic additives within biodiversity‐based food systems ...
Nathália Letícia Hernandez Brito, Gustavo Barreto Costa, Karina Pinheiro Martins, Jhony Silva Ramos, Ana Caroline Silvestre Barbosa Alessi, Thais Aparecida Santos, Ana Elisa Melo da Silva, Adriana Aparecida Droval Arcain, Flávia Aparecida Reitz Cardoso   +8 more
wiley   +1 more source

The mechanism of cloud loss phenomena in orange juice [PDF]

, 1974
The importance of many factors for the cloud stability of orange juice was investigated. By the determination of methanol, cloud loss of orange juice could be ascribed directly to the action of pectin esterase.
Krop, J.J.P.
core  

Juice Dilution Affects Haskap (Lonicera caerulea L.) Wine Fermentation Completion and Wine Chemistry

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Haskap (Lonicera caerulea L.) has been widely used in medicine because of its health benefits to humans. Contrarily, despite growing interest in fermentative applications, haskap wine studies are extremely limited. Due to the high pigmentation of haskap juice, a fermentation experiment with different prefermentative juice dilutions was conducted to ...
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot, Ashley Kapus, Persephoni Giannouli   +5 more
wiley   +1 more source

Selection of Indigenous Yeast Strains and Fermentation Optimization for Functional Canistel (Pouteria campechiana) Wine With Antioxidant Evaluation

Journal of Food Quality, Volume 2025, Issue 1, 2025.
This study evaluated the antioxidant potential of canistel (Pouteria campechiana) fruit and optimized its wine fermentation using yeast strains. Fresh juice contained 122.120 mg of GAE/L of total polyphenols and exhibited 92.3% DPPH inhibition, while the fermented wine retained 33.270 mg of GAE/L and 76.11% inhibition, with IC50 increasing from 33.58 ...
Huynh Xuan Phong, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Tran Van Be Nam, Luu Minh Chau, Tran Minh Phuc, Thanh Viet Nguyen, Gianfranco Picone   +7 more
wiley   +1 more source

Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit

Journal of Food Processing and Preservation, Volume 2024, Issue 1, 2024.
Tamarillo (Solanum betaceum) is a nutrition‐rich product containing antioxidant components and preventive properties against cancer risk. However, there is currently a scarcity of research on processing techniques to diversify products and extend the preservation time of the active compounds in tamarillo. In this study, we focused on developing a cider
Cao Xuan Thuy, Van Thinh Pham, Trinh Thi Nhu Hang Nguyen, Thi Tuyet Ngan Nguyen, Nu Thuy An Ton, Tran Thi Tuu, Ngoc Duc Vu, Prakash Bhuyar   +7 more
wiley   +1 more source