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1. Physico-chemical properties of 'Phoenix' jujube fruit (Ziziphus jujuba Mill.)

Author:
Reche, J.; Hernandez, F.; Almansa, M. S.; Garcia, S.; Legua, P.; Amoros, A.
Source:
Acta horticulturae 2019 no.1256 pp. 275-280
ISSN:
0567-7572
Subject:
acidity,   etc   ; Ziziphus jujuba; antioxidant activity; ascorbic acid; beta-carotene; brix; chlorophyll; chronic diseases; citric acid; color; cultivars; dates (fruit); fructose; fruit pulp; fruits; glucose; healthy diet; malic acid; nutritionists; phenolic compounds; phytochemicals; protein content; ripening; succinic acid; sucrose; total soluble solids; vegetables; Spain;     Show all 28 Subjects
Abstract:
... Nutritionists recommend fruits and vegetables containing large amounts of phytochemicals because of their health benefits. Epidemiological and nutritional studies suggested that the higher one’s fruit and vegetables’ consumption, the lower the incidence of chronic diseases. Jujube fruits contain high levels of vitamins, carotenoids, phenolic compounds and antioxidant activities so they are conside ...
DOI:
10.17660/ActaHortic.2019.1256.38

2. Rootstock affects quality and phytochemical composition of ‘Big Top’ nectarine fruits grown under hot climatic conditions

Author:
Iglesias, Ignasi; Giné-Bordonaba, Jordi; Garanto, Xavier; Reig, Gemma
Source:
Scientia horticulturae 2019 v.256 pp. 108586
ISSN:
0304-4238
Subject:
titratable acidity,   etc   ; Prunus cerasifera; Prunus persica; antioxidant activity; ascorbic acid; calcium; chemical constituents of plants; citric acid; climatic factors; cultivars; fructose; fruit quality; fruits; glucose; grafting (plants); hybrids; iron; magnesium; minerals; nectarines; phenolic compounds; phytochemicals; rootstocks; sucrose; taste; total soluble solids; weather; zinc;     Show all 28 Subjects
Abstract:
... This study aimed to evaluate the stability of ‘Big Top’ nectarine fruit quality (fruit weight, fruit mineral elements and fruit phytochemical composition such as soluble solids content, titratable acidity, individual sugars, individual organic acids, total ascorbic acid content, total phenolics content, and antioxidant capacity) when grafted on 20 Prunus rootstocks over two consecutive seasons. Fo ...
DOI:
10.1016/j.scienta.2019.108586

3. Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits

Author:
Yan, Yehua; Zhang, Fang; Chai, Zhengyuan; Liu, Min; Battino, Maurizio; Meng, Xianghong
Source:
Food and chemical toxicology 2019 v.131 pp. 110541
ISSN:
0278-6915
Subject:
titratable acidity,   etc   ; Lactobacillus rhamnosus; active ingredients; anthocyanins; antioxidant activity; beverages; blueberries; carbon; citric acid; fermentation; health promotion; human health; juices; lactic acid; mice; plate count; polyphenols; pomace; probiotics; swimming; toxicology;     Show all 21 Subjects
Abstract:
... Studies on the development of non-dairy probiotic foods and beverages are emerging. The optimal Lactobacillus and carbon resources were screened to improve the viability of probiotics in blueberry pomace. During fermentation, the total titratable acid and the viable counts were measured and peaked at 24 h, 15.75 mM and 11.59 Log CFU mL−1 respectively. Lactic acid content increased from 2.361 mg mL ...
DOI:
10.1016/j.fct.2019.05.049

4. Targeted metabolite profiling to gain chemometric insight into Indian pomegranate cultivars and elite germplasm

Author:
Singh, Sukhvinder Pal; Pal, Ram Krishna; Saini, Manpreet Kaur; Singh, Jagdeep; Gaikwad, Nilesh; Parashuram, Shilpa; Kaur, Charanjit
Source:
Journal of the science of food and agriculture 2019 v.99 no.11 pp. 5073-5082
ISSN:
0022-5142
Subject:
acidity,   etc   ; polyphenols; mass spectrometry; dietary supplements; liquid chromatography; cyanidin; drugs; human health; breeding programs; secondary metabolites; genotype; fructose; citric acid; anthocyanins; germplasm; cultivars; genetic improvement; ellagic acid; chemometrics; antioxidant activity; ferulic acid; ascorbic acid; fruits; pomegranates; delphinidin; color; aril; India;     Show all 28 Subjects
Abstract:
... BACKGROUND: Pomegranate fruit is an excellent source of bioactive polyphenolics, known to contribute significantly to human health. India is the largest producer of pomegranate in the world and produces the finest quality fruit with highly desirable consumer traits such as soft seeds, low acidity, and attractive fruit and aril color. Knowledge of the extent of variation in key metabolites (sugars, ...
DOI:
10.1002/jsfa.9751

5. Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis

Author:
Aguilera, Yolanda; Rebollo-Hernanz, Miguel; Cañas, Silvia; Taladrid, Diego; Martín-Cabrejas, María A.
Source:
Food & function 2019 v.10 no.8 pp. 4739-4750
ISSN:
2042-650X
Subject:
acidity,   etc   ; antioxidant activity; byproducts; chlorogenic acid; citric acid; coffee products; cost effectiveness; experimental design; flavanols; model validation; new products; p-coumaric acid; protocatechuic acid; response surface methodology; temperature; vanillic acid;     Show all 16 Subjects
Abstract:
... Coffee parchment is one of the less studied coffee by-products, being rich in phenolic compounds. The objective of this study was to revalorise coffee parchment, obtaining aqueous extracts rich in phenolic compounds, optimising the extraction conditions using response surface methodology and comprehensively characterising the obtained extracts. A Box–Behnken design was used to maximise the recover ...
DOI:
10.1039/c9fo00544g

6. Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions

Author:
Zappia, Angela; De Bruno, Alessandra; Piscopo, Amalia; Poiana, Marco
Source:
Food science and biotechnology 2019 v.28 no.4 pp. 965-973
ISSN:
1226-7708
Subject:
acidity,   etc   ; Eruca vesicaria; antioxidant activity; antioxidants; ascorbic acids; citric acid; color; dipping; leaves; microbiological quality; monitoring; packaging; plate count; ready-to-eat foods; shelf life; storage conditions; tap water;     Show all 17 Subjects
Abstract:
... The effect of alternative dipping solutions to chlorinated water was studied on qualitative parameters of ready-to-eat rocket: sanitised tap water, 1% of citric acid solution and a mixture of citric and ascorbic acids solution. After packaging in normal atmosphere, a monitoring of total bacterial count and physico-chemical parameters was carried out to 14 storage days in dark and light storage con ...
DOI:
10.1007/s10068-018-00543-y
PubMed:
31275696
PubMed Central:
PMC6595029

7. Harvest maturity stage and cold storage period influence lemon fruit quality

Author:
Sun, Yongdong; Singh, Zora; Tokala, Vijay Yadav; Heather, Brett
Source:
Scientia horticulturae 2019 v.249 pp. 322-328
ISSN:
0304-4238
Subject:
titratable acidity,   etc   ; antioxidant activity; ascorbic acid; citric acid; cold; cold storage; color; fruit juices; fruit quality; fruits; fumaric acid; lemons; malic acid; markets; maturity stage; shelf life; storage time; succinic acid; total soluble solids; weight loss;     Show all 20 Subjects
Abstract:
... Lemon fruit is usually harvested at different maturity stages to suit the market requirements. The harvest maturity stage influence the postharvest quality of different fruits during storage. Therefore, the effects of three different maturity stages (green, green-yellow and yellow stages) and cold storage periods (30, 60 and 90 days) at 10 °C on Eureka lemon fruit quality were investigated. The qu ...
DOI:
10.1016/j.scienta.2019.01.056

8. Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics

Author:
Quirós-Sauceda, Ana Elena; Sañudo-Barajas, J. Adriana; Vélez-de la Rocha, Rosabel; Domínguez-Avila, J. Abraham; Ayala-Zavala, J. Fernando; Villegas-Ochoa, Mónica A.; González-Aguilar, Gustavo A.
Source:
Journal of food science and technology 2019 v.56 no.4 pp. 2073-2082
ISSN:
0022-1155
Subject:
titratable acidity,   etc   ; antioxidant activity; bioavailability; chemical bonding; citric acid; dietary fiber; fruits; intestines; malic acid; mangoes; pH; phenolic compounds; ripening; starch; total soluble solids;     Show all 15 Subjects
Abstract:
... Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from ‘slightly’ (SR), ‘moderately’ (MR) and ‘fully’ (FR) ripe ‘Ataulfo’ mangoes were physicochemically characterized, and digested in vitro to evaluate how ripening impacts the bioaccessibility/bioavailability of its phenolic compounds. Ripenin ...
DOI:
10.1007/s13197-019-03685-x
PubMed:
30996441
PubMed Central:
PMC6443695

9. Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

Author:
Albuquerque, G. N.; Costa, R. G.; Barba, Francisco J.; Gómez, Belén; Ribeiro, N. L.; Beltrão Filho, E. M.; Sousa, S.; Santos, J. G.; Lorenzo, Jose Manuel
Source:
Journal of food processing and preservation 2019 v.43 no.3 pp. e13877
ISSN:
0145-8892
Subject:
acidity,   etc   ; Salmonella; antioxidant activity; byproducts; citric acid; coagulase positive staphylococci; coliform bacteria; food safety; heat tolerance; income; lipids; malic acid; meat products; microbial growth; pH; proteins; raw materials; sausages; sensory evaluation; sensory properties; sheep; slaughter; thiobarbituric acid-reactive substances; water activity;     Show all 24 Subjects
Abstract:
... This work aimed to determine the effect of citric and malic acids on the food safety, nutritional and physicochemical quality of sheep buchada. For this purpose, several microbiological (thermotolerant coliforms, coagulase positive Staphylococcus, and Salmonella sp.), nutritional (lipids, proteins, ashes) physicochemical (acidity, pH, water activity, and TBARS test), and sensorial analyses (accept ...
DOI:
10.1111/jfpp.13877

10. Valorization of Capia Pepperseed Flour-I: Spreadable New Products Development

Author:
Bostanci, Hüseyin; Ok, Selçuk; Yilmaz, Emin
Source:
Waste and biomass valorization 2019 v.10 no.3 pp. 681-690
ISSN:
1877-2641
Subject:
acidity,   etc   ; ambient temperature; antioxidant activity; arginine; beta-sitosterol; calcium; campesterol; chocolate liquor; citric acid; color; crystallization; flour; glutamic acid; histidine; ingredients; lecithins; leucine; linoleic acid; lysine; magnesium; minerals; molasses; new products; odors; oils; oleic acid; palmitic acid; peroxide value; phenolic compounds; plastics; potassium; potassium sorbate; product development; proline; protein content; sodium; sugars; thermal analysis;     Show all 38 Subjects
Abstract:
... The aim of this study was to utilize pepperseed flour in spreadable new product development. Two formulations, chocolate type and molasses type, were evaluated. Both formulations included 23.67 and 30.11% pepperseed flour, chocolate liquor or molasses as aroma source, sugar, palm oil, citric acid, potassium sorbate and lecithin as the ingredients. While ash and protein contents were similar, moist ...
DOI:
10.1007/s12649-017-0139-z