Superoxide dismutase (SOD) is an antioxidant enzyme functional for physiological defense
strategies in animals and plants against free radicals and reactive oxygen species (ROS) …

In plant-based food systems such as fruits, vegetables, and cereals, cell wall
polysaccharides and polyphenols co-exist and commonly interact during processing and …

Antioxidant capacity of the phenolic compounds depends on their chemical structures and
interactions between them. Twenty binary combinations between four phenolic acids (gallic …

The aim of this study was to investigate the modulation of polyphenols profile of blackberry
purees by soluble dietary fibres (inulin or pectin), during a simulated in vitro gastrointestinal …

The study was investigated to develop a fermented probiotic beverage using whey from
Chhana (milk curds) production and pineapple juice. Four variants of drinks were prepared …

The aim of the present study was to understand how the addition of pectin (2.5% and 5%)
affected the content and bioaccessibility of phenolics in red raspberry puree. The results …

The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro
gastrointestinal digestion of tomato sauces has been investigated. Results have shown that …

Global concerns over folate deficiency, the risks of excessive synthetic folic acid
consumption, and food loss implications for environmental sustainability and food security …

The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important
role in the release and absorption of its bioactive compounds, such as phenolic compounds …

In the present study total phenolic content (TPC), total flavonoid content (TFC), antioxidant
activity and antimicrobial properties of grape (Vitis vinifera var. Red Globe) stem extract is …