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Antioxidant and Antimicrobial Properties of Selected Fruit Juices
Fruit and fruit juices are a valuable source of bioactive compounds, which can protect our organisms from oxidative stress. The phenolic compounds...
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Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality
The objective of this study was to investigate the effect of pulsed light (PL) treatment on the degradation of patulin in apple juice and its...
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Lignin content analysis in oil palm frond juice base medium: effect on bacterial cellulose production by Acetobacter xylinum 0416
Extensive work on bacterial cellulose (BC) cultivation is crucial in optimizing BC performance and versatility in application. Herein, this study...
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Novel Green Synthesis of UV-Sunscreen ZnO Nanoparticles Using Solanum Lycopersicum Fruit Extract and Evaluation of Their Antibacterial and Anticancer Activity
This work aimed at the green synthesis of multifunctional zinc oxide nanoparticles (ZnO NPs) using Solanum Lycopersicum (SL) fruit juice to act as...
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Multi-objective optimization study applied to an ethanol fermentation of cashew apple juice
Recently, several works have focused on modeling and simulating the cashew apple juice fermentation process. However, multi-objective optimization...
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Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream
The aim of the present study was to assess the utilization of prickly pear (PP) powder obtained by spray drying of juice ( Opuntia spp., purple...
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Conventional thermal and microwave processing of guava juice: process intensification, microbial inactivation and chemical composition
The effects of microwave (MW) processing and conventional (CV) heating on inactivation of Escherichia coli and Salmonella enterica subsp. enterica ,...
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Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
Pomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic properties and health...
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Ultra-fast Determination of Free Carotenoids in Fruit Juices by Rapid Resolution Liquid Chromatography (RRLC): Method Validation and Characterization of Brazilian Whole Fruit Juices
Carotenoids are among the main groups of bioactive compounds in fruits and are responsible for the color of fruits and processed fruit products....
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Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation
Anthocyanins can be changed into dark purplish color during pound cake preparation due to high temperature and alkaline baking soda, which lowers...
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The optimization of sequential fermentation in the dealcoholized apple juice for reducing lipids
Yeast and lactic acid bacteria are widely used in fermented foods and the nutrients and metabolites produced by fermentation have cholesterol...
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Effect of Thermal and Non-thermal Plasma Treatment on Particle Size Distribution, Protein Secondary Structure, Fuzzy Logic Sensory Evaluation, Rheological, and Selected Quality Attributes of Pineapple Juice: A Comparative Analysis
This study presents the comparative analysis of untreated, optimized non-thermal plasma (NTP)–treated (38 kV/631 s), extreme NTP–treated...
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A simple and straightforward combination of surfactant-assisted magnetic dispersive micro-solid-phase extraction and hydride generation procedure to determine arsenic (III) species in environmental, biological, and fruit juice samples
Arsenic is a toxic element with various applications. Due to the high toxicity of arsenic and its species, the determination of arsenic species in...
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Optimization of processing conditions to enhance antioxidant and carotenoid contents of carrot juice
Carrot is one of the most widely consumed vegetables in the world. Its mild, sweet flavour lends itself to all kinds of combinations in the kitchen...
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Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment
The work aims to study the process of microwave-ultrasonic combined treatment to obtain anthocyanin-rich mulberry juice. A Box-Behnken design was...
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Biovalorization of Fruit Wastes for Development of Biodegradable Antimicrobial Chitosan-Based Coatings for Fruits (Tomatoes and Grapes)
Organic wastes are generated from high consumption of fruits. In this paper, fruit residual wastes collected from fruit-juice centres were...
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A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value
Red and purple grape juices (GJs) have long been consumed worldwide for their unique taste and nutritive value. Moreover, grape is postulated to play...
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Extraction and Preconcentration of Some Pesticides in Vegetable and Fruit Juice Samples Using SA@CaCO3 Sorbent Combined with Dispersive Liquid–Liquid Microextraction
An efficient sample preparation method, dispersive solid-phase microextraction–dispersive liquid–liquid microextraction, coupled to gas...
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Determination of the content of phthalates and phenolic acids in mushy peach and apple juice during storage time: equations and correlations
The presence and content of phthalates (dibutyl phthalate, benzyl butyl phthalate, di-n-octyl phthalate and di-2-ethylhexyl phthalate) and phenolic...
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Antimicrobial therapeutic protein extraction from fruit waste and recent trends in their utilization against infections
Fruits are a very good source of various nutrients that can boost overall human health. In these days, the recovery of therapeutic compounds from...
