Postharvest Quality of Arugula () Microgreens Determined by Microbiological, Physico-Chemical, and Sensory Parameters.

(1) Background: Cultivating microgreens is emerging as an excellent market opportunity. Their easy, short, and sustainable production methods are the main reasons they are approved by growers. However, a feature that still prevents its further spread is the microbiological risk and their rapid senescence.

MS-FINDER and SIRIUS for phenolic compound identification from high-resolution mass spectrometry data.

LC-HR-MS/MS is the predominant analytical technique in phenolic compound (PC) research. However, the manual interpretation of mass spectra is a heavy nontrivial time-consuming task and depends on mass spectrometry and phenolic compounds fragmentation deep knowledge. We think this manual approach should be partially translated into a practical software that allows users to perform such complicated analyses.

Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile.

Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS—100% S; (2) GK1-75% S/25% K; (3) GK2-50% S/50% K; (4) GK3-25% S/75% K and (5) GK-100% K; The products were evaluated by physicochemical, microbiological and sensory (check all that apply) analyses. The addition of kefir was found to increase the acidity of the products.

New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil.

Acca sellowiana (feijoa) and Eugenia involucrata (cherry) are fruits species of Brazilian biodiversity (Myrtaceae family). In this study, a sampling process was used with three different harvesting sites. The composition of phenolic compounds of these fruits was determined by HPLC-DAD-MS/MS.

Characterization of dietary constituents and antioxidant capacity of Lam.

The aim of this study was to evaluate the nutritional content and antioxidant capacity of the tubers, leaves and, flowers of the species Lam. The three parts of the plant were analyzed by physicochemical methods, atomic absorption spectrometry, spectrophotometric and chromatographic techniques. The tubers, leaves, and flowers exhibited significant differences in all parameters evaluated.

Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process.

Background: Pindo palm (Butia capitata, Becc. 1916) is a tropical fruit native to South America and is relatively rich in bioactive compounds. It is often consumed as juice.

Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity.

Active biofilms of quinoa (Chenopodium quinoa, W.) starch were prepared by incorporating gold nanoparticles stabilised by an ionic silsesquioxane that contains the 1,4-diazoniabicyclo[2.2.