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Valorization of guava seed oil as a functional ingredient in salad dressing: implications on quality characteristics, rheological behaviour, morphology, oxidative stability and shelf life
Guava seeds constitute 6 to 12% of the fruit weight, which contributes significantly to waste disposal in landfills annually. Guava seed oil (GSO)...
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GABA-fortified synbiotic guava beverage: formulation and evaluation of neuroprotective properties using cell-based assays
In recent years, the use of fermented fruit juices to offer protection against mental illness has been increasing enormously. The present study,...
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A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds
Fruit seed is one of the by-products of fruit processing that is currently underexploited. In this study, the crude water extracts of guava, longan,...
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Chemical Constituents and Antioxidant Potential of Red Guava (Psidium cattleianum Sabine) from Southern Brazil in Different Edible Ripening Stages
Ripening and growing location are important factors that can impact fruit quality characteristics. In this study, the influence of these factors on...
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Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products
This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant...
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A Biogenic Approach to Develop Guava Derived Edible Copper and Zinc Oxide Nanocoating to Extend Shelf Life and Efficiency for Food Preservation
Nanostructured integrated polymeric coatings have been transpired to preserve vegetables and fruits’ quality attributes. Edible nanocoating packaging...
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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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Probiotic Yogurt Supplemented with Lactococcus lactis R7 and Red Guava Extract: Bioaccessibility of Phenolic Compounds and Influence in Antioxidant Activity and Action of Alpha-amylase and Alpha-glucosidase Enzymes
The industry has increasingly explored the development of foods with functional properties, where supplementation with probiotics and bioactive...
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Unravelling Post-harvest Ripening Metabolomics of a New White Variety Guava Fruit (Cv Arka Mridula) with Special Emphasis on Phenolics and Corresponding Antioxidants
The phenolic, antioxidant and metabolic profiling of a new white variety guava fruit Arka Mridula (AM) was performed during its storage at the room...
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Valorization of guava (Psidium guajava L.) seeds for levoglucosan production by fast pyrolysis
The aim of this work is to show the potential of guava seeds (agro-industrial waste) for obtaining pyrolytic sugar like levoglucosan by fast...
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Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective
Fruit seeds are leftovers from a variety of culinary sectors. They are generally unutilized and contribute greatly to global disposals. These seeds...
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Effect of honey and lemon juice on the physicochemical, nutritional, microbial and antioxidant properties of guava–pineapple jelly during storage periods
Jellies are usually preserved by artificial preservatives where they have harmful side effects and health hazards especially to infants. Honey and...
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Fig Seeds: Source of Value-Added Oil Within the Scope of Circular Economy
Fruits are typically seen, as a natural source of health-promoting compounds concentrated, mainly in their peel and pulp, though very little is known...
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Comparison of energy consumption, color, ascorbic acid and carotenoid degradation in guava (Psidium guajava) pulp during conventional and ohmic heating
This study aimed to compare the effect of ohmic and conventional heat treatments on red guava pulp, evaluating the effects on pulp color, degradation...
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Physico-chemical, antioxidant, textural and sensory analyses of jelly bars formulated with the incorporation of beetroot extract and guava pectin
This study aimed at formulating beetroot natural (guava) pectin bars (BNB) and beetroot commercial pectin bars (BCB) bars with incorporation of...
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Guava (Psidium Guajava)- Morphology, Taxonomy, Composition and Health Benefits
Guava, one of the most gregarious fruit, is popular throughout the world. Botanically, guava is a berry of the family myrtle and genus Psidium. Guava...
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Composition, bioactive potential and food applications of watermelon (citrullus lanatus) seeds – a review
Watermelon ( Citrullus lanatus ) is one of the most consumed fruits in the world due to its sweet taste and high-water content. However, its...
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Sonication as a Promising Technology for the Extraction of Triacylglycerols from Fruit Seeds—A Review
Fruit seeds that are by-products of the fruit processing industry are a potential, economical but neglected source of oil. The extraction of oil from...
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Plant metabolites assisted green synthesis of ZnSe: structural, optical and transport properties
Nanotechnology has transpired new and advanced technology unfolding paramount applications in the scientific community. Among broad variety of...
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Fruits, seeds and leaves of guabijuzeiro (Myrcianthes pungens (O. Berg) D. Legrand): characteristics, uses and health benefits
Native fruit trees have potential for use in the food and pharmaceutical industries, which is widely used in folk medicine. Guabiju, known as...
