Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review
KJ Shinwari, PS Rao - Trends in Food Science & Technology, 2018 - Elsevier
Background Fruits are the rich source of bioactive compounds (vitamins, phenolics,
carotenoids, and flavonoids) attributing to the antioxidant potential. To make these fruits …
carotenoids, and flavonoids) attributing to the antioxidant potential. To make these fruits …
Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
Hibiscus extract (HE) has a strong antioxidant activity and high anthocyanin content; it can
be used as a natural pigment, also adding potential health benefits. The objective of this …
be used as a natural pigment, also adding potential health benefits. The objective of this …
Storage stability of spray-dried blackberry powder produced with maltodextrin or gum arabic
The aim of this work was to evaluate the stability of anthocyanins and antioxidant activity of
blackberry powder, obtained by spray drying, using maltodextrin, gum arabic, or a blend of …
blackberry powder, obtained by spray drying, using maltodextrin, gum arabic, or a blend of …
[HTML][HTML] Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze …
H Jaster, GD Arend, K Rezzadori, VC Chaves… - Food Research …, 2018 - Elsevier
Strawberry juice was concentrated using block freeze concentration process. The
concentrate was used to produce two yogurts with different concentrations of …
concentrate was used to produce two yogurts with different concentrations of …
[HTML][HTML] Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane
The aim of this study was to evaluate the concentration of bioactive compounds from
strawberry juice by nanofiltration. Two different processes were analyzed,(1) nanofiltration of …
strawberry juice by nanofiltration. Two different processes were analyzed,(1) nanofiltration of …
Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams
The objective of this study was to detect influences of cultivar, cultivation and processing on
anthocyanin content and color in purees and low-sugar jams produced from strawberry …
anthocyanin content and color in purees and low-sugar jams produced from strawberry …
[HTML][HTML] A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & …
Y Yun, J Li, F Pan, Y Zhou, X Feng, J Tian, S Cai, J Yi… - Lwt, 2023 - Elsevier
Low-sugar jams (LSJ) are promoted as a healthier food option due to the healthy trend, and
significant color changes negatively affects the evaluation of these products. To reveal …
significant color changes negatively affects the evaluation of these products. To reveal …
Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching
Bioactive components of fruit and vegetables play an important role in scavenging free
radicals and protect the body from degenerative diseases. A kinetic study was conducted to …
radicals and protect the body from degenerative diseases. A kinetic study was conducted to …
[HTML][HTML] Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam
MA Poiana, MF Munteanu, DM Bordean… - Chemistry Central …, 2013 - Springer
Background In the last years pectin and other hydrocolloids were tested for improving the
color stability and the retention of bioactive compounds in gelled fruit-based products. In line …
color stability and the retention of bioactive compounds in gelled fruit-based products. In line …
[PDF][PDF] Extraction of polyphenols and anthocyanins from the jambul (Syzygium cumini) fruit peels.
In this work, the feasibility of using ultrasound alone and in combination with other
techniques for the extraction of polyphenols and anthocyanins from jambul …
techniques for the extraction of polyphenols and anthocyanins from jambul …