Results 1 to 10 of about 443 (102)

Evaluation of gastroprotective and ulcer healing activities of yellow mombin juice from Spondias mombin L. [PDF]

PLoS ONE, 2018
Spondias mombin L. (yellow mombin) is a tree with a nutritional fruit that is commonly consumed in the North and Northeast of Brazil, as the juice of its pulp is rich in antioxidant compounds.
Almir Gonçalves Wanderley, Rafael M Ximenes, Larissa Araújo Rolim   +2 more
exaly   +3 more sources

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties [PDF]

Foods, 2023
This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496.
Luis Eduardo Guieu Galvao Telles Ribeiro, Leonam da Silva Pereira Batista, Cristiane Fernandes de Assis, Karla Suzanne Florentino Silva Chaves Damasceno, Francisco Canindé de Sousa Júnior   +4 more
doaj   +2 more sources

Nutritional Characterization, Antioxidant, and Lipid-Lowering Effects of Yellow Mombin (Spondias mombin) Supplemented to Rats Fed a High-Fat Diet [PDF]

Foods, 2022
The aim of this study was to evaluate the effects of supplementing yellow mombin (YM) on the oxidative, somatic, and lipid parameters in rats fed a high-fat diet.
Tatiana Luiza Costa Lucena, Kamila Sabino Batista, Rafael Oliveira Pinheiro, Hassler Clementino Cavalcante, Jéssyca Alencar de Sousa Gomes, Laiane Alves da Silva, Priscilla Paulo Lins, Fabrícia Souza Ferreira, Rafael Ferreira Lima, Marcos dos Santos Lima, Jailane de Souza Aquino   +10 more
doaj   +2 more sources

Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions. [PDF]

PLoS ONE, 2020
The purpose of the present study was to evaluate yellow mombin (Spondias mombin L.) juice as a vehicle for the Lactobacillus acidophilus NRRL B-4495 probiotic.
Ellane Sabryna Sena Ribeiro, Karla Suzanne Florentino Silva Chaves Damasceno, Livia Maria da Costa Dantas, Wendell Medeiros de Azevedo, Pedro Ivo Palacio Leite, Cristiane Fernandes de Assis, Francisco Caninde de Sousa Junior   +6 more
doaj   +2 more sources

High genetic structure of Spondias mombin in Brazil revealed with SNP markers [PDF]

Genetics and Molecular Biology
Spondias mombin L. (Anacardiaceae) is an arboreal and allogamous fruit tree native from southern Mexico to southeastern Brazil, with great potential for economic exploitation.
Allison Vieira da Silva, Caroline Bertocco Garcia, Igor Araújo Santos de Carvalho, Wellington Ferreira do Nascimento, Santiago Linorio Ferreyra Ramos, Doriane Picanço Rodrigues, Maria Imaculada Zucchi, Flaviane Malaquias Costa, Alessandro Alves-Pereira, Carlos Eduardo Batista, Edson Ferreira da Silva, Elizabeth Ann Veasey   +11 more
doaj   +2 more sources

Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques-A Review. [PDF]

Food Sci Nutr
This review explores Amazonian plants as sources of natural colorants, highlighting major groups such as anthocyanins, carotenoids, betalains, and chlorophylls. It emphasizes sustainable extraction techniques, including green solvents and emerging technologies, and discusses their bioactive properties and potential applications in the food industry ...
de Oliveira ZB, Vasconcelos KBP, de Lima Silva Mumberger A, da Silva Junior AQ, da Silva LA, de Oliveira RB, Mourão RHV, Sarrazin SLF.   +7 more
europepmc   +2 more sources

Carotenoids From Amazonian Fruits as Functional Pigments in Active and Intelligent Food Packaging: Materials, Stability, and Technological Performance. [PDF]

J Food Sci
ABSTRACT Amazonian fruits represent an underexplored source of carotenoids with high technological, functional, and economic potential for applications in food packaging. In recent years, active and intelligent packaging systems based on biopolymers and natural pigments have emerged as effective strategies for extending shelf life, monitoring food ...
Devos RJB, Alves LRP, Morais RA, Sousa HMS, Gomes CDC, Sa Peixoto PEP, Martins GAS.   +6 more
europepmc   +2 more sources

Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment. [PDF]

Food Sci Nutr
The present study investigated the effects of unripe grape products with thyme and marination times (2, 24, 48 h) on beef properties. Marinating the samples for 48 h showed that grape products prevented oxidation and 50% unripe grape juice was the most effective treatment for reducing TMAB and TPAB counts.
Turp GY, Sengun IY, Kilic G, Şeker ŞN, Ozturk B, Kirmizigul Peker A.   +5 more
europepmc   +2 more sources

Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices. [PDF]

Food Sci Nutr
Textural properties increased with marinating processing with fruit and vegetable juices marination. Marinating chicken breast meat with fruit and vegetable juices enhances its technological and physicochemical quality. The sensory properties of the marinated samples provided improved results.
Çelik İ, Alagöz E, Şen Arslan H, Sarıçoban C.   +3 more
europepmc   +2 more sources

Extraction Processes, Bioaccessibility, Antioxidant Capacity, and Potential Prebiotic Effect of Co-Product Extracts From Fruits of the Spondias Genus. [PDF]

J Food Sci
ABSTRACT This study evaluated which extraction methods among agitation (ethanol and water, 60 min), ultrasonic bath–assisted (ethanol and water, 15 min), and supercritical fluid extraction (CO₂ and ethanol, 40°C, 15 Mpa) would be superior for producing co‐product extracts from seriguela (Spondias purpurea), caja (Spondias mombin), and umbu‐caja ...
Morais ISDSS, Pinheiro LMB, Santos FP, Lima MDS, Santos KMOD, Albuquerque CLC, Cardarelli HR.   +6 more
europepmc   +2 more sources